Preheat oven to 400 degrees.
Prepare farro according to package directions. If scaling the recipe, it's generally 2 parts water to one part farro.
Combine ginger maple butter ingredients. Separate out the portion for the Ginger maple butter portion and combine it with the panko.
Spritz a parchment-lined baking sheet with a little olive oil and spread carrots and mushrooms in a single layer. Sprinkle a little salt and pepper. Roast 25-30 minutes till tender. Stir occasionally to prevent sticking.
As soon as the carrots and mushrooms are done, toss them with the green onions and the veggie portion of the butter mixture.
Line bowls with raw spinach.
Combine roasted vegetables with farro and edamame. Layer on top of spinach.
Top each bowl with the Panko butter mixture.
Allow each diner to squeeze lime on top and enjoy.
Full Nutrition Information
Calories 408, Total Fat 15 g, Cholesterol 30 mg, Sodium 482 mg, Potassium 741 mg, Total Carbohydrate 57 g, Dietary Fiber 12 g, Sugars 15 g, Protein 14 g, Vitamin A 643 %, Vitamin C 66 %, Calcium 18 %, Iron 22 %
The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the USFDA. I use a publicly available online nutrition calculator. Nutrition information may vary by brands used and individual cooking methods.